Ingredients
1.3kg (3 lb) fresh gooseberries
1.3kg (3 lb) caster sugar
75ml (3 fl oz) liquid pectin (Certo)
Preparation method
Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 tea cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving .5cm (1/4 in) headspace.
Friday, July 10, 2009
Red Currant Jelly
Ingredients:
4 lbs red currants
6 ½ cups granulated sugar
1 cup water
4 oz liquid pectin
note: To get transparent jelly, crush the currants gently. Press too hard and the jelly will taste good, but have a cloudy appearance.
Preparation:
In a large stockpot, crush currants, add 1 cup of water and bring to a boil. Reduce heat and simmer for 10 minutes. Strain the liquid through cheesecloth and measure out 5 cups of the currant juice.
Bring the strained juice to a boil, stir in the liquid, boil for an additional 30 seconds, and then remove from heat. Skim foam from top and ladle into 5 sterilized ½-pint jars, leaving ½-inch of headspace. Wipe rims of jars with a clean cloth, top with sterile ring and lids, and process in simmering water for 10 minutes.
Makes 5 1/2-pint jars of jelly.
4 lbs red currants
6 ½ cups granulated sugar
1 cup water
4 oz liquid pectin
note: To get transparent jelly, crush the currants gently. Press too hard and the jelly will taste good, but have a cloudy appearance.
Preparation:
In a large stockpot, crush currants, add 1 cup of water and bring to a boil. Reduce heat and simmer for 10 minutes. Strain the liquid through cheesecloth and measure out 5 cups of the currant juice.
Bring the strained juice to a boil, stir in the liquid, boil for an additional 30 seconds, and then remove from heat. Skim foam from top and ladle into 5 sterilized ½-pint jars, leaving ½-inch of headspace. Wipe rims of jars with a clean cloth, top with sterile ring and lids, and process in simmering water for 10 minutes.
Makes 5 1/2-pint jars of jelly.
Quince Jelly
Ingredients:
7 1/2 cups sugar
3 fluid ounces liquid pectin
4 1/2 cups water
3 pounds quinces, cored and chopped, peels
on
1/4 cup lemon juice
Directions:
1.
Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
2.
Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
7 1/2 cups sugar
3 fluid ounces liquid pectin
4 1/2 cups water
3 pounds quinces, cored and chopped, peels
on
1/4 cup lemon juice
Directions:
1.
Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
2.
Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
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